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Low Sugar Lemon Cake Recipe

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This recipe for Low Sugar Lemon Cake, by , is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Janet Boehm

Category:
Category:

Ingredients:  
Ingredients:  
1 (16-ounce) package sugar-free yellow cake mix
2 (4-serving-size) packages instant sugar-free, fat-free lemon pudding and pie filling
1 cup fat-free evaporated milk
1/2 cup canola oil
1/2 cup water
2 teaspoons lemon extract, divided
1 cup egg substitute
1 (8-ounce) container frozen sugar-free whipped topping, thawed
3 to 4 drops yellow food coloring

Directions:
Directions:
Preheat oven to 350 degrees F. Coat a Bundt pan with cooking spray.

In a large bowl, beat cake mix, pudding mix, evaporated milk, oil, water, and 1 teaspoon lemon extract until smooth. Beat in egg substitute until well combined, then pour into Bundt pan. Bake 40 to 45 minutes, or until a wooden toothpick inserted in center comes out clean. Cool 15 minutes, then remove from pan to cool completely.

In a medium bowl, combine whipped topping, yellow food coloring, and remaining lemon extract; mix until thoroughly combined. Spread evenly over cake.

Serve immediately, or refrigerate until ready to serve.

Number Of Servings:
Number Of Servings:
12 to 16 servings

 

 

 

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